In the meanwhile, beat the egg, add flour (enough flour that it looks noodle like) and pinch salt.

After 20-25 minutes of cooking (when the carrots are almost done) pinch in the noodles (makes tiny dumplings, the size of a pencil eraser). I usually use only 1/3 - 1/2 of the noodles.

This will cook in 5-7 minutes.

Pogácsa (Hungarian Scones or Biscuits)

A simple biscuit that, when served warm, and fresh from the over, will delight your guests with an aroma and taste that will remind them of home - no matter where they're from.

4 cups flour

1 tablespoon confectioners' sugar

2/3 cake compressed yeast

2 egg yolks

1 cup butter

Pinch of salt

Scant 1/2 cup sour cream

1 egg for glaze

Sift the flour and sugar. Add the remaining ingredients, and work together to form a smooth dough. Roll out and fold over, so that the dough is four layers thick. Rest for 20 minutes in a cold place. Repeat the process twice more.

Then roll out the pastry to a thickness of just under 1/4 inch, and score the surface. Cut into rounds. Place these on a floured baking pan, brush w

ith beaten egg, and bake in a preheated medium oven for 30-40 minutes until golden.

Ingredients:

½ kg pork or beef

1 bough of celery leaves, or a slice of celery

½ tomato

½ green pepper

3 middle-sized potatoes

1 onion

1 big clove of garlic

1 tblsp paprika

pinch of ground cumin

1 tblsp fat or oil

salt

Preparation

Dice meat into 2x2 cubes. Cut onion and garlic into small pieces. Heat fat in a big pot, add onion and garlic, cook until they turn a little transparent, then add meat and fry until it gets white.

Now pour some water on meat to cover then add tomato and green pepper. Put top on and cook until the meat is soft and the onion simply disappears.

Do not use too much water: add some only if liquid gets too low.

Just before meat is done, sprinkle paprika in, stir thoroughly, and finally pour some more water to get a nice soup-texture. Add diced potatoes, salt, cumin and celery, and cook until potatoes are soft. As a last step, throw „csipetke” in and let the soup boil for one more time.

If you wish, you can add sliced carrots and parsnips some time before you add potatoes. This will not make the soup less authentic- it is only another variety.

Csipetke – word-by-word translation: “Pinchies”, in other words: Little Dumplings for Hungarian Soups Which Gain their Form by Getting Pinched out of the Dough

Ingredients:

1 egg

some rough flour

very little oil (only drops)

pinch of salt

Preparation:

Get started with the csipetke only if it’s needed immediately. Do not let the dough stand!

Pour flour into small bowl. Add salt, egg, some drops of oil. Do not stir it smooth! Mix ingredients only roughly. The dough should not be too stiff.

Cover your hands with flour. Roll dough into long, one finger wide pieces and pinch one-bite-sized bits into boiling soup. The csipetke is done when it starts to float on top of soup. One minute should be enough for that.

In a large bowl, combine eggs, milk, club soda and water together. With an electric mixer beat the mixture until smooth, stir in melted butter. Stir in flour, sugar, salt vanilla extract to form a smooth batter.

Heat a lightly oiled frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Cook the crepe for about two minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about one minute.Top with raspberry, strawberry or apricot jam your choice, and after adding topping fold the crepes in half, or role up with the topping on inside and lightly sprinkle cinnamon and powdered sugar over the topNutrition Facts